Tortellini Chicken Soup for the Frozen Minneapolis Soul

Sunday, 14 Dec 2008


We got cold even thinking about how tomorrow it’s going to be -6, “feels like -28” according to  This Tortellini Soup from Real Simple served with some crusty Italian bread helped us feel better.

I used all bone-in chicken breasts (4 of them) instead of a whole chicken cut up into parts.  This turned out to be a lot of chicken, maybe too much.  If anything, I wish I’d added more vegetables.  Cub grocery store didn’t have swiss chard, so I used what I could find, kale.  That seemed to work fine. I also found this handy-dandy encyclopedia of greens and how to make substitutions:  The Cook’s Thesaurus — Cooking Greens.  Great reference.  I for one probably could not pick swiss chard out of a line-up.


The only change I made to the recipe besides the chicken breasts was to throw in a Manchego cheese rind as the chicken cooked to add some flavor.  I skimmed the top of the broth with cheesecloth and then strained the broth after taking the chicken out, so the little cheese bits from the rind didn’t make it into the soup.


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